I love my meat, but like many people, I agree that consuming less meat can be good for our health and for the environment. I’m also the first to admit that it can be tough to provide variety and to keep the protein content high and carb content low, so I’m always on the look out for new meat free meals that fit this bill. These veg and protein packed veggie burgers are a great addition to throw into those meat free days and they got big thumbs up from the little ones too!
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| Prep Time | 10 Mins |
| Cook Time | 30 Mins |
| Servings |
People
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Ingredients
- 1/2 Cup quinoa Rinsed
- 1 Tin chickpeas Drained and rinsed
- 1 carrot Scrubbed
- 1 courgette Scrubbed
- 1 egg
- 1 Handful fresh coriander (Or other herb)
- 1 Tsp ground cumin
- 2 Tbsp ground almond
Ingredients
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Instructions
- Add the quinoa to a pan with a cup of water, bring to the boil and simmer until cooked then leave to cool.
- Meanwhile grate the courgette and carrot - save yourself time by doing this in a blender if you have a grater attachment - and transfer to a bowl.
- Next blend the chickpeas with the egg, herbs and cumin before adding in the grated veg and blitzing one more time.
- Tip this mixture back into the bowl, add the cooked quinoa and the ground almond. (At this point you can leave this in the fridge until you are ready to cook.)
- When ready to eat, heat some coconut oil (or other oil of your choice) in a frying pan. Using a round pasty cutter, press spoonfuls of the mixture into the cutter directly into the frying pan, gently remove the cutter and repeat until you have filled the pan.
- Cook each burger for about 3 minutes on each side. Keep cooked burgers warm in a slightly warm oven whilst you cook the rest.
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